In Fiasconaro’s history there are Sicily, the 1950s, Castelbuono and a square, the starting point of an adventure which is still going on in this small town located in the Madonie Park. It was in 1953 that Mario Fiasconaro opened an ice-cream shop which turned, over time, into an ideas and flavours workshop and a symbol of top quality Sicilian pastry-making in Italy and the world over. His sons Martino, Nicola and Fausto have been running the company since the 1990s and it was Nicola’s idea to produce an exclusively artisan made panettone from an original recipe based on the typically Sicilian flavours of this gastronomic treasure trove such as ultra-fine manna, pistachios and almonds. In constant search of novelty, Fiasconaro continues to create recipes inspired by its origins and by those of the local area. With passion, raw material excellence and innovative and sustainable ideas designed to promote the area and its people, the company makes this top quality artisan pastry-making tradition available all around the world.

It is precisely these places which, over the years, have conjured up not only flavours and aromas but also the images that the fine aesthetic vision of the contemporary artist, Lorenzo Mattone, has transferred to the graphics of the natural cotton ribbon wrapped around Fiasconaro’s Panettone. The ribbon shows the street, the Corso, which the Fiasconaro family has been travelling along every day since 1953 to get to Piazza Margherita, beating heart of Castelbuono and its of very own entrepreneurial dream. Because this is what Fiasconaro does, an unforgettable gastronomic event which tastes of Sicily and nothing else.

ART THAT JOINS THE ART OF BAKERY
Elements and forms of our landscape, which has always welcomed and inspired us, become artworks that embrace the art of bakery. Fragments of nature and experiences, of life and emotions typical of our territory come to life in the digital collages created by artist Angela Sottile from Castelbuono, who paints the memory of a landscape made of air and space, of expanses and perspectives, in which you can perceive the silence of listening, the muffled footsteps on the snow, the flowing of water in the streams. Panettone thus becomes the protagonist of the territory, of its fruits and its scents, telling a timeless story. The celebration of the beauty of simplicity and genuineness, of which the Fiasconaro panettone is a delicate and decisive expression, takes shape among the soft colors and starry skies of our land and becomes an expression of a loving attention to the plurality of the territory. Among the thick trunks of the woods and the widest views illuminated by a warm sun, the walk is animated by the presence of ingredients and raw materials, such as strawberries and cherries, pistachios and Manna, expressions of the most careful and patient selection. The Fiasconaro panettone accompanies us in a sensory experience that involves taste and smell, memory and feeling, touching our heartstrings. Because this is what Fiasconaro does, an unforgettable gastronomic event which tastes of Sicily and nothing else.

FIRST OF ALL, THERE IS THE TIME.
For its bakery products Fiasconaro only uses the natural rising of the sourdough, a long and patient process, which lasts up to three days and offers undoubted benefits, as better digestibility of proteins and intense aroma, together with distinctive taste and smell.

THERE ARE THE INGREDIENTS.
We choose them carefully and prefer typical Sicilian products, as pistachio, oranges, chocolate of Modica, apricots, almonds, and the high-quality manna of the Madonie mountains, a typical crop our company saved from declining. We are always looking for age-old and natural tastes, which represent the real agricultural tradition of Sicily, while carrying out very strict controls on every single supplier and supply.

THEN, THERE ARE THE PEOPLE.
They are the most valuable resource in our strictly artisanal work. An increase in demand involves an increase in qualified staff, i.e. men and women working in the laboratories or occupying various positions within our company. Our production cycle is not mechanized. It is manual and during the whole year it fully respects the rules and principles of the best t: top quality ingredients and great accuracy in each production stage, from the beginning to the final packaging of the product. 

Hard and passionate work to achieve absolute quality.